Robyn brought us, Fiesta Dip. It is super easy to throw together and is it super fantastic. I mean it has bacon and cream cheese, you can’t go wrong!
1 package cream cheese (softened)
1 cup real mayo
1 cup sour cream
1 can Fiesta corn
2 cups mild shredded cheddar cheese
1 can chopped green chili’s
1 bag bacon pieces
Directions:
Mix all ingredients in bowl. Transfer to baking dish and bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips.
Angie made baked potato soup. What makes this meal awesome is you use southern style hash browns, no peeling and chopping potatoes.
3 (14 ounce) cans chicken broth
1 (32 ounce) bag frozen southern style hash browns
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups milk
1/2 lb Velveeta cheese
1 Tablespoon of Onion Powder
Toppings: chives, bacon bits, cheddar cheese
Directions:
Bring chicken broth to a boil.
Add hash browns, bring to boil.
Add onion powder, soups (don’t dilute) and milk, bring to boil.
Add Cheese and Heat until cheese melts. At this point you can mash some of hash browns to get desired consistency.
Mallory brought us a sinful, but sooo good cheesy bread.
½ loaf of French bread, cut lengthwise
1 cup real mayonnaise
1 cup mozzarella cheese
1 cup Parmesan cheese
Mix last 3 ingredients together. Spread evenly over bread. Bake in a 350 degree oven for 25 minutes or until golden brown.
Photo credit: Big C Harvey
Amy brought a yummy hearty taco soup. A family friendly recipe that is a sure keeper. Here is a link to the website too, Weight Watchers Recipes
Weight Watchers Taco Soup recipe
Ingredients
1 lb ground beef or ground turkey breast
1 (15 ounce) can stewed tomatoes (any flavor)
1 (15 ounce) can stewed tomatoes (Mexican flavor)
1 large onion (chopped)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 1/4 ounce) package hidden valley ranch dressing mix
1 (15 ounce) can hot chili beans
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn
Preparation
1. Brown the the meat and onions and drain.
2. Mix the taco seasoning mix and ranch dressing mix into the meat.
3. Add all the other ingredients, without draining.
4. Simmer for about 1 hour.
5. Serve hot, topped with sour cream, cheese, avocado, raw onions, or nacho chips (optional).
Servings: 10
Nutritional information for one serving:
WW points: 4
WW points plus: 6
Calories: 239
Total fat: 1.4 g
Cholesterol: 28.1 mg
Sodium: 470.3 mg
Total carbs: 38.2 g
Dietary fiber: 8.1 g
Protein: 20.9 g
Photo credit: Big C Harvey
Christina brought a us a new spin on chili. It was delicious, healthy and it’s another crockpot meal!
Ingredients:
1 package of chicken breasts (~2.75 lbs)
1 carton of chicken broth (32 oz.)
2 packets of McCormick White Chicken Chili seasoning (Supposedly, the whole recipe hinges on this. I couldn’t find this so I just used regular chili seasoning)
1 small can of corn
1 medium can of pinto beans
2 small cans of diced green chilies (4 oz. each)
1/2 cup-1 cup of water (if you feel like it needs more liquid)
Steps:
1.Trim the chicken
2.Add the chicken to the crock-pot
3.Drain the corn and beans and add to the crock pot
4.Add the chilies, broth, and water
5.Cook for about 4 hours on high or 6 on low
Notes: You can cook the chicken from frozen, but it will take longer to cook. You can leave on low for the whole day if you need to, but on high it cooks relatively fast.
I cooked it on low all day long (10 hours). When you’re ready to serve it, shred the chicken with 2 forks.
Serve with the usual chili toppings – sour cream, cheese, green onions, etc.
Jennifer brought one of the favorites of the night and even better it is a Crockpot meal!
Here is the recipe:
1 Pkg Cheese Tortellini
2 Cups of Fresh Spinach
1 Box of Chicken Broth
2 Cans of Italian Diced Tomatoes
1 Block of Low-fat Cream Cheese
Place all ingredients in crockpot. Cover and cook on low for 4 hours.
Tempe made this delicious Peach Sangria for our “Souper Fun” night.
Here is the recipe:
1.5 L Yellow Tail Shiraz
1/2 cup Enchanted Rock Peach Vodka
1/2 cup Chopped Peaches (frozen)
1/2 cup Chopped Strawberries
1 Can of Sunkist Soda
Hi, my name is Angelina Odom and I am Pinterest addict. It is so awesome. Here is a recipe below, that the entire family will love. It is a little on the spicy, hot side but my family likes a little heat. This recipe came over from the delicious blog Let’s Dish. I really did not change anything in the recipe expect for the sauce I used Frank’s Wing Sauce and not Frank’s Hot Sauce.
Here iswhat you will need:
1 1/2 pounds boneless skinless chicken breasts, cubed
1/3 cup Frank’s Red Hot sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
1 cup shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
1/2 cup crushed Corn Flakes or Ritz cracker crumbs
2 tablespoons butter, melted
1/4 cup chopped green onions
Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce. In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips. Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink. Sprinkle with green onions just before serving.
When I was a little girl, my dad would have me in the kitchen making meatballs. Definetly one of my favorite memories of us together. Now I like to do this with my children. I usually throw it together paying no attention to the amount of ingredients I use( a little of this and that). So this last time I cooked them, I paid attention and wrote down the ingredients.
What you will need:
1 Pound of Italian Sausage
1 Pound of Ground Beef
1 Cup of Plain Bread Crumbs
2 eggs
1 1/2 Tablespoons of Garlic Powder
2 Teaspoons of Onion Powder
2 Tablespoons of Italian Seasoning
3 Tablespoons of Extra Virgin Olive Oil
It is helpful to have a large cast iron skillet, if not I would recommend your nonstick skillet. Heat 3 tablespoons of olive in your skillet over medium heat. Mix the rest of the ingredients by hand in a large bowl. Now is a good time to bring in the kiddos. Have everyone make golf ball size meatballs, and you place them in the pre-heated skillet. Now you are going to cook them for about 20-30 minutes, turning them often. I like mine well down, almost crunchy so I take the full thirty minutes. If you have some garlic salt, I like to sprinkle some on top of the meatballs while they are cooking. That is it, just add to your favorite spaghetti sauce and enjoy! (makes about 40 meatballs)
I meant to post this back in December, but moving at Christmas time made it difficult. These cookies would be perfect for a cookie exchange, a bake sale or classroom parties. I have had this recipe since high school. A friend of mine brought them to a class Christmas party and I have baked them now for 20 years. My oldest son likes to whip up a batch. He then gets a big cold glass of milk and will sit and eat about a dozen. A perfect cookie for kids, because as my kids would say there is nothing “weird” in it.
What you will need:
1 Box of Devils Food Cake Mix
2 Tablespoons of Water
3 Eggs
1/2 Cup of Shortening
1/2 Cup Powder Sugar
Preheat oven to 375 degrees. You will mix the cake mix, water, eggs, and shortening in a bowl. You must mix by hand, not with an electric mixer. It does get hard to mix it all in, so after a few stirs, I use my hand to mix it really good. Roll you a ball of the cookie dough about the size of a walnut. Then you roll the cookie ball around in your powdered sugar, give it a nice thick coat. Place on your cookie sheet, and bake at 375 degrees for 8-10 minutes. Makes about 3 dozen.
tastytexastreats 